Banana cake with Chocolate icing.

Banana Cake with Chocolate Icing

Equipment

·      Small cake tin (greased and floured)  

·      Sharp knife

·      Mixing bowl

·      Measuring cups/spoons

·      Wooden spoon

·      Whisk

·      Sieve

·      Cooling rack

Ingredients

·      Butter, 75g, soft

·      Sugar, ½ cup

·      Eggs, 1

·      Soft banana, 1/2 large mashed (or 1 small mashed)

·      Vanilla essence, ¼ tsp

·      Flour, 1 cup

·      Baking soda, ½ tsp

·      Salt, ¼ tsp

·      Cinnamon, 1/4 tsp

·      Milk, 1/4 cup

·      Lemon juice, ½ tsp

Method

1.    Cream butter and sugar until light.

2.    Beat in the egg.

3.    Stir in mashed banana and vanilla.

4.    Sieve in the dry ingredients (flour, cinnamon, salt and baking soda).

5.    Fold into creamed mixture with milk and lemon juice.

6.    Pour into the greased and floured cake tin.

7.    Bake at 1800C for 20-30 minutes until cooked.

8.    Remove from oven and let cool down before turning out.

9.    Ice with chocolate icing.

Icing

·      Icing sugar, ½ cup

·      Cocoa, 1 tsp

·      Butter, 2 knobs, melted

·      Hot water, 2-3 tsp

Marinated Chicken and Potato Salad.

Marinated Chicken with Potato Salad

Equipment

·      Wooden chopping board

·      Sharp knife

·      Tongs

·      3 Pots (per table)

·      Enamel dish for chicken

·      Oven tray

·      Peeler

·      Sieve

·      Large Mixing bowl

Ingredients

·      Chicken breast (one per pair) or legs (2 per pair)

·      Selection of marinades (acids, sauces, seasonings)

·      Potatoes, 1 large or 2 medium or 3 small per group

·      Spring onion, 2 lengths of stalk

·      Eggs, 2

·      Mayonnaise, 1 Tbsp

·      Salt/pepper, to taste

Method

Oven on to 1800C

1.    Mix up marinade (no more than ¼ cup) and pour into the enamel dish. Roll the chicken in the marinade and leave on your workstation.

2.    Fill up a pot ½ full of hot water and bring to the boil (high heat). Add a pinch of salt.

3.    Wash, peel and wash the potatoes. Dice up (1-2 cm2 ) and place in pot.

4.    Boil potatoes until just soft (10-15 minutes).

5.    Slice up spring onion while waiting.

6.    Drain the potatoes through a sieve and let cool down.

7.    Place the eggs in the clean pot, cover with hot water and bring to boil.

8.    Boil for 8 minutes and then run under cold water for 2 minutes.

9.    Peel the eggs and dice up.

10.  Add cooled potatoes, egg and spring onion together in a bowl with the mayonnaise and mix together.

11.  Roast chicken in the oven for at least 30 minutes on the oven tray. Cook until no more blood can be seen and the flesh is white. Use the tongs to turn the chicken over.

12. Remove the chicken from oven and leave to rest for 5 minutes. Make sure the chicken is cooked properly by inspecting the flesh around the bone. Serve the chicken on a mound of potato salad.

Warm Salad.

Warm Salad (Bacon, Egg and Croutons)

Equipment

• Chopping board
• Oven tray
• Sharp knife
• Peeler
• Large mixing bowl
• Small fry pan and fish slice/tongs
• Small pot
• Grater

Ingredients

    Mesclun salad, 1 tong full

    Carrots, 1, peeled and grated

  Tomato, 1, sliced

  Capsicum, ½, sliced finely

  Cucumber, peeled and sliced finely

    Spring onions, ½ stem, sliced on the angle

   Parsley sprig, chopped up finely

    Bacon, 3 slices or 1 ramekin, fried

    Bread, 1 slice, toasted, diced and fried

    Eggs, 2, diced

    Oil for frying

Method

1.    Add eggs to a pot of hot water. Bring to the boil for 8 minutes. Pour out the hot water and fill pot with cold water.

2.    Peel the eggs and chop up. Add to the mixing bowl.

3.    Toast the bread in the oven for 10 minutes on an oven tray. Slice up the bread into cubes.

4.    Slice up the bacon in small pieces.

5.    Fry bacon in oil until crisp. Add the bread and toss through until bread has absorbed the oil and gone crispy.

6.    Place into mixing bowl to cool down.

7.    Slice the carrot into julienne (matchstick sized pieces), after peeling.

8.    Slice up spring onion into thin slices. Chop up the parsley.

9.    Chop up the remaining salad vegetables (tomato, cucumber, capsicum)

10. Add all to the mixing bowl.

11. Add the Mesclun salad to the other ingredients in the bowl.

12. Toss the salad together, mixing all the ingredients through.

13. Serve with tongs onto a plate and eat.

Filo Triangles.

Filo Triangles (Mince and Vegetable)

Equipment

·      Oven tray

·      Small fry pan

·      Mixing bowl

·      Wooden spoon

·      Measuring cup

·      Chopping board and knife

·      Pastry brush

Ingredients

·      Filo pastry (4 sheets- 2 per person)

·      Butter, 25g, melted in measuring cup

·      Mince, 1/4 cup

·      Frozen Mixed vegetables,1/2 cup

·      Tomato sauce, 1 Tbsp

·      Onion, ½ sliced

·      Seasoning (small pinch of salt, pepper, herbs, curry powder)

·      Oil for frying

Method

1.    Slice the onion and fry in a little oil until soft.

2.    Add the mince first, brown then add the mixed vegetables and tomato sauce into the fry pan and cook until soft.

3.    Mix this together with the seasonings in a mixing bowl. Allow to cool.

4.    Melt the butter in a measuring cup in the microwave.

5.    Lay out the filo pastry and brush each sheet lightly with butter, using the pastry brush.

6.    Lay the 2 sheets of pastry on top of each other and cut 4 strips (down the long side).

7.    Place a small amount of filling on the bottom of the pastry and fold triangles up the strip.

8.    Place folded side down onto a greased oven tray and bake in the oven for 10-15 minutes at 1900C.

9.    Serve with a dipping sauce.

Pumpkin Pie.

Pumpkin Pie

Equipment

·      Pie dish (flan ring)

·      Sharp knife and chopping board

·      Rolling pin

·      Small pot and lid

·      Sieve

·      Whisk

·      Measuring cups/spoons

·      Large Mixing bowl

Ingredients

·      Sweet pastry, 1 sheet or half a block

·      Pumpkin, 1/8 (peeled, boiled and dried)

·      Eggs, 2, beaten

·      Condensed milk, 2 Tbspn (or 1 heaped Tbspn)

·      Castor sugar, ¼ cup

·      Cinnamon, ½ tsp

·      Ginger, ¼ tsp

·      Cloves, pinch

Method

1.    Cut out the base of the pie from the pastry, mold into shape in the pie dish and then use the excess pastry for the sides. Chill in the fridge.

2.    Peel the pumpkin with the knife, cut into cubes and boil in 1 cup of water until soft (about 10 minutes).

3.    Drain the pumpkin through the sieve, dry on paper towels then puree with whisk or potato masher in a mixing bowl. Allow to cool down a bit.

4.    Mix the egg, condensed milk, sugar and spices into the pumpkin puree.

5.    Pour into the pastry base and bake at 1800C for 30 minutes. A knife should come out clean.

6.    Cool on wire rack.

Fish Cakes.

Fish cakes

Equipment

·      Pot and lid

·      Chopping board

·      Sharp knife

·      Peeler

·      Potato masher (1 per table)

·      Mixing bowls

·      Measuring spoons/cups

·      Small frying pan and fish slice

·      2 Plates and 1 Bowl for crumbing

Ingredient

·      Potato, 2-3 peeled, boiled and mashed

·      Tinned fish, 1 Tbsp

·      Onion, 1/4, finely diced

·      Mixed herbs, pinch

·      Salt, good pinch

·      Parsley, a sprig, finely diced

·      Egg, 1, beaten

·      Breadcrumbs, 1/3 cup

·      Oil for frying

·      Flour, ¼ cup, for moulding fish cakes.

Method

1.    Wash, peel and wash the potatoes before cutting them up and boiling them.

2.    Drain the potatoes when they are soft. Mash when they have dried out a bit.

3.    Dice up the onion and lightly fry in a little oil until soft

4.    Mix the fish, onion, parsley, herbs and salt in a bowl. Add the mashed potato and mix well.

5.    Set up the 3 crumbing bowls (flour, beaten egg and breadcrumbs)

6.    Divide the mix into 6-8 even portions. Shape into rounds.

7.    Carefully dip each fish cake into the flour, then the beaten egg and finally coat with breadcrumbs. Place on a plate.

8.    Heat oil in a frying pan and fry the fish cakes until golden brown on both sides.

9.    Drain on a paper towel.

10. Serve with Tartare sauce.